This Whole30 Chia Pudding couldn’t be easier – and it’s so delicious!
A few weeks ago, my sister in law told me about how she’s been making chia pudding every morning for breakfast, and I realized this post could use an update! The best part about our conversation though, was realizing that she essentially makes her own milk by using this recipe. Now that milk of all kinds can be hard to find at the grocery store, this is such an easy game changer! Since I have a mild intolerance to cashews and I didn’t have any hemp seeds on hand, I switched it up and used almonds and oats, and it worked GREAT.
The best part is that this is the perfect quarantine breakfast to make each week because it’s super nutritious, easy, and once you have all of the ingredients in your kitchen – it’s REALLY affordable! Plus, you can customize it with what you have on hand or what you’re in the mood for! I’ve been on a mango kick recently, but you could use berries, cherries, or any other fruit you like – both on top or mixed in. And it’s a great way to take advantage of frozen berries, instead of worrying if fresh berries will go bad. A quarantine win!
Whole30 Chia Pudding
3 cups water
2 tbsp hemp seeds (or oats if you aren’t following Whole30)
1 medjool date
6 tbsp chia seeds
1 tsp cinnamon
pinch of salt
1 cup frozen mango (or any other fruit!) (toppings) almond butter Lil Bucks buckwheat seeds
bananas (or any other fruit!)
Add almonds, hemp seeds (or oats), the date (make sure you take the pit out!) and 1 cup of water to a blender. Blend on high until it turns into a milk.
Add chia seeds, cinnamon, salt, and the other 2 cups of water. Blend to combine.
Pour into a bowl and stir the frozen mango pieces in.
Cover and put in the fridge overnight (or for at least 1-2 hours).
Top with more fruit, nut butter, buckwheat seeds, shredded coconut, or whatever toppings sound good to you!